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Chilled Avocado and Yogurt Soup





Yields
Serves 4 (makes 1 qt.) (serving size: 1 cup)



Prep Time
20 mins



Chill Time
30 mins



Total Time
50 mins

This fresh Greek-inspired soup comes together in minutes. Buttermilk gives it a soupy consistency without changing the yogurt's flavor.

su-Chilled Avocado and Yogurt Soup Image




Photo: Thomas J. Story

 2 large firm-ripe avocados
 1 1/2 cups buttermilk
 1 1/2 cups Thick and Creamy Yogurt (or store-bought plain whole-milk yogurt)
 1/4 cup chopped fresh dill
 2 tablespoons coarsely chopped fresh mint, plus small mint leaves or sprigs
 1 large garlic clove, thinly sliced
 1/2 jalapeño chile, seeded (or leave in seeds if you like heat)
  About 1 1/2 tbsp. lemon juice
  About 1 tsp. kosher or sea salt
 3 radishes
  Chunk of feta cheese
Step 1
1

Halve, pit, and peel avocados and set aside 1 half. Coarsely chop remaining avocados. In a blender, whirl buttermilk, yogurt, chopped avocados, dill, chopped mint, garlic, and chile until smooth.

Step 2
2

Pour soup into a bowl. If you'd like it thinner, stir in about 1/4 cup cold water. Stir in 1 1/2 tbsp. lemon juice and 1 tsp. salt. Chill until very cold, 30 minutes. "It's supposed to be refreshing, like chilled borscht or gazpacho," Fletcher says.

Step 3
3

Coarsely shred radishes. Cut reserved half avocado into small dice and sprinkle with a little salt and lemon juice.

Step 4
4

Taste soup and add more lemon juice or salt if you like. Ladle into bowls. Place a tuft of radishes and a small spoonful of avocado in center of each serving. Grate a little feta over soup and top with mint leaves. Serve immediately (toppings will sink).

Nutrition Facts

Servings 0

Amount Per Serving
Calories 246Calories from Fat 63
% Daily Value *
Total Fat 17g27%

Saturated Fat 4.1g21%
Cholesterol 13mg5%
Sodium 531mg23%
Total Carbohydrate 18g6%

Dietary Fiber 6.1g25%
Protein 8.2g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.